Cranberry Chili Meatballs
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There’s a reason cranberry chili meatballs disappear so quickly at holiday parties and potlucks. They’re sweet, tangy, and savory, a lot like the classic cocktail meatballs with jelly, but with a brighter cranberry flavor and a kick of chili sauce that balances out the sweetness.
I usually get the sauce started on the stove and then move everything into the slow cooker to keep warm. Its the easiest way to serve a crowd without hovering over the stove.
This recipe for meatballs with cranberry sauce and chili is about as stress-free as it gets.
No mixing, rolling, or baking meatballs in advance just a quick sauce made with canned cranberries and chili sauce, plus a bag of frozen meatballs, and you’re ready to go.
Ingredients You’ll Need
- 1 can (14 oz) jellied cranberry sauce
- 1 bottle (12 oz) chili sauce
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1 package (32 oz) frozen meatballs – no prep needed, just open and pour. A 32 oz. bag usually has about 66 meatballs (11 servings at 6 per serving).
- Fresh chives, chopped (optional) – garnish for color if you’re serving at a holiday spread.
How to Make Chili Sauce Cranberry Meatballs
In a large stock pot or saucepan, combine the jellied cranberries, chili sauce, brown sugar, and garlic powder. Heat over medium-high, stirring often, until the mixture comes to a boil. Don’t worry if the cranberry sauce looks lumpy at first because it smooths out as it melts.
Boil for about 1 minute to dissolve the sugar and create a glossy sauce.
Add the frozen meatballs straight from the bag, stirring to coat every piece.
Cover and simmer over medium-low for 15–20 minutes, stirring occasionally, until the meatballs are heated through.
💡 Tip: Use a pot with plenty of room. Once the frozen meatballs go in, the sauce needs space to move around without spilling.
Crock Pot Cranberry Meatballs
If you’d rather set it and forget it, you can make these cranberry crock pot meatballs without the stovetop step. Just add the cranberry sauce, chili sauce, brown sugar, and garlic powder to your slow cooker, stir, and then add the frozen meatballs.
Cook on low for 3–4 hours or high for 2 hours, then switch to warm for serving.
Serving and Keeping Warm
You can serve these right from the stock pot, but for parties, transferring them to a slow cooker on warm keeps them ready to serve without the worry about the stove. The sauce stays smooth, and guests can help themselves all evening.
This is why I keep recipes like these, BBQ brown sugar sausage, and Lil Smokies in the crock pot on repeat during the holidays. They’re easy appetizers that hold up really well on a buffet table.
Meatball Flavor Variations
- Spicy cranberry meatballs: Add crushed red pepper flakes, diced jalapenos, or a splash of hot sauce.
- Citrus twist: Stir in a little orange juice or zest.
- Cranberry BBQ meatballs: Swap half the chili sauce for your favorite BBQ sauce.
Saving Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stove or in the slow cooker with a splash of water to loosen the sauce.
These also freeze well for up to 2 months. Thaw in the fridge overnight, then warm through before serving. They’re just as good for a second round, and they help keep prep simple for that Sunday football neighborhood potluck all season long.
- If you love easy appetizers for parties and holidays, make sure to pin this cranberry chili meatballs recipe here so you can find it again when you need it
Cranberry Chili Meatballs (Crock Pot or Stovetop)
Ingredients
- 14 oz. jellied cranberry sauce (canned)
- 12 oz. chili sauce
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 32 oz. frozen meatballs about 66 meatballs
- Fresh chives chopped (optional, for garnish)
Instructions
- In a large stock pot or saucepan, combine jellied cranberry sauce, chili sauce, brown sugar, and garlic powder. (tip: Use a large enough pot. Once you add the meatballs, the sauce needs room to move without spilling.)
- Heat over medium-high, stirring often, until mixture comes to a boil. Don’t worry if the sauce looks lumpy at first. It will smooth out as everything melts together.
- Boil mixture for 1 minute to dissolve the sugar and create a glossy sauce.
- Add frozen meatballs straight from the bag, stirring well to coat.
- Cover and simmer over medium-low for 15–20 minutes, stirring occasionally, until meatballs are hot and fully cooked through. If needing to keep warm, carefully transfer to a slow cooker on warm.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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